Available Cooking Options - GE CEB1599 Series Owner's Manual

Available Cooking Options

Microwave Cooking
Your oven uses microwave energy to cook by a set time or weight, or automatically by sensor.
Sensor microwave works by detecting the increasing humidity released during cooking. The
oven automatically adjusts the cooking time to various types and amounts of food.
Cooking Method
Microwave energy
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Convection Baking and Convection Roasting
During convection cooking, a heating element is used to raise the temperature of the air
inside the oven. Any oven temperature from 170°F to 425°F may be programmed. A fan
gently circulates this heated air throughout the oven, over and around the food, producing
golden brown exteriors and rich moist interiors.
Because the heated air is kept constantly moving, not permitting a layer of cooler air to
develop around the food; some foods cook faster than in regular oven cooking.
Cooking Method
Hot air circulates
around food to
produce browned
exteriors and seal
in juices.
Convection Roast Cooking
Your oven also offers the option of combination cooking, using microwave energy along
with convection cooking. You cook with speed and accuracy, while browning and crisping to
perfection.
Cooking Method
Microwave energy
and convection heat
combine to cook
foods in up to
one-half the time
of regular ovens,
while browning and
sealing in juices.
Broiling Cooking
Broil and uses the upper heater elements to broil food similar to
a conventional oven.
Cooking Method
Warm air circulates
around food to keep
previously cooked
food warm.
NOTE: Do not use regular cooking or oven thermometers when cooking by microwave or convection roast (combination).
The metal and mercury in these thermometers could cause arcing and possible damage to the oven. Do not use a
thermometer in food you are microwaving unless the thermometer is designed or recommended for use in the microwave
oven.
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Heat Source Heat Conduction
Microwave energy. Heat produced
within food by
instant energy
penetration.
Heat Source Heat Conduction
Circulating heated Heat conducted
air. from outside of food
to inside.
Heat Source Heat Conduction
Microwave energy Food heats from
and circulating instant energy from
heated air. penetration and
heat conducted
from outside of
food.
Heat Source Heat Conduction
Circulating heated Warmth conducted
air (Convection). from outside of food
to inside.
Benefits
Fast, high efficiency
cooking. Oven and
surroundings do
not get hot.
Easy clean-up.
Do not use the racks when
Benefits
Aids in browning
and seals in flavor.
Cooks some foods
faster than regular
ovens.
Benefits
Shortened
cooking time from
microwave energy,
plus browning
and crisping from
Always use the provided
convection heat.
cooking. Do not use any other
Benefits
Keeps hot, cooked
foods at serving
temperature.
microwave cooking.
Always use the racks when
convection cooking.
racks when combination
metal while cooking.
Always use the tall rack
when broiling.
29-6204 03/18 MC
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